Preheat your oven to 400°F.

Line a baking sheet with aluminum foil.

Arrange the saltine crackers in a single layer on the prepared baking sheet.

Melt 1 cup of unsalted butter in a medium saucepan over medium heat. Stir in 1 cup of packed brown sugar, 1 teaspoon of vanilla extract, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt. Bring to a boil while stirring constantly and let it boil for 3 minutes without stirring.

Pour the toffee mixture evenly over the arranged saltine crackers and spread it gently with a spatula.

Bake for 5-7 minutes until bubbly.

Remove from the oven and sprinkle 1 cup of semi-sweet chocolate chips over the hot toffee. Let sit for 1 minute, then spread the melted chocolate evenly over the toffee layer. Mix together 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon, and sprinkle over the chocolate layer.

Allow to cool at room temperature for 30 minutes, then refrigerate for at least 1 hour until fully set. Break into pieces to serve.